Pineapple Walnut Zucchini Muffins
Deliciously moist with crushed pineapple, crunchy walnuts, and warm spices. Topped with a crunchy streusel. Perfect for breakfast or dessert!
Ingredients
Muffin Ingredients:
- 3 eggs
- 1 cup oil I use coconut oil
- 2 cups Truvia or sugar
- 2 cups grated zucchini
- 1 8 oz. can crushed pineapple lightly drained
- 1 cup chopped walnuts
- 2 tsp. vanilla
- 1 ½ cup all-purpose flour
- 1 ½ cup whole wheat flour if you do not have whole wheat flour, just use more all-purpose flour
- 2 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- ½ tsp. cardamon
Streusel Topping Ingredients:
- ¾ cup all-purpose flour
- 3 Tbsp. Truvia
- 3 Tbsp. brown sugar
- 1 tsp. cinnamon
- ¼ tsp. salt
- 5 Tbsp. butter melted, cooled slightly
Instructions
Instructions:
- Preheat oven to 350° F. Grease 2 standard muffin pans or line with cupcake liners.
- Mix eggs, oil, Truvia, zucchini, pineapple, walnuts and vanilla together in large bowl.
- In medium bowl, whisk together flours, baking soda, baking powder, salt, and spices. Add to large bowl of wet ingredients.
- Mix, just until combined.
- In small bowl, whisk together the flour, sugar, cinnamon, and salt for the streusel topping. Add the melted butter. Use a fork to mix and create the crumbles.
- Scoop ¼ cup of batter for each muffin. You should have enough batter for 24 muffins. Evenly sprinkle the streusel over each muffin.
- Bake for 20-24 minutes. Check for doneness at 20 minutes using a toothpick. If it comes out clean, muffins are done.
- Let cool 5 minutes in muffin tins. Then remove to continue cooling on wire racks.
- Muffins will keep 2-3 days at room temperature or 3-6 days in the refrigerator.
Notes
*If you like a lot of streusel topping, double the streusel ingredients.
*This recipe can be made as two loaves. Grease two loaf pans. Divide batter evenly between both pans. Evenly spread streusel topping on both loaves. Bake 50-60 minutes until toothpick comes out clean. Cool 5 minutes in pan. Move to wire rack to cool completely before slicing.
*This recipe can be made as two loaves. Grease two loaf pans. Divide batter evenly between both pans. Evenly spread streusel topping on both loaves. Bake 50-60 minutes until toothpick comes out clean. Cool 5 minutes in pan. Move to wire rack to cool completely before slicing.
Tried this recipe?Let us know how it was!